Saturday, 31 January 2015

new book "Marine Oils (From Sea to Pharmaceuticals)"


Marine Oils (From Sea to Pharmaceuticals)

Editors: Ioannis Zabetakis (Laboratory of Food Chemistry Department of Chemistry, National and Kapodistrian, University of Athens, Greece)
Book Description:
This book is about the fish we eat, fish that not only sustains us but also provides us with pleasure and well-being. Fish is also a valuable source of nutraceuticals and pharmaceuticals. We follow a holistic approach in this book viewing fish in its entirety from the food that fish need in order to grow to the pharmaceutical applications of fish oil.
2014 is a historic year, it is the first year in human history where the amount of fish we consume from aquaculture will surpass that from the wild.
As it seems that aquaculture will play a vital role in the future feeding of mankind, it should be considered imperative that it be done in a responsible and sustainable way.
Food security is both the top political and scientific priority today. With this book, we try to provoke some thoughts as to how fish is produced, how it is valorised and what could be done in the future.
We address within this book the issue of resource management, fish nutritional requirements, aquatic food security, nutritional value of marine oils and fish themselves as well as to how we can further exploit marine oil usage in the production of nutraceuticals and pharmaceuticals. (Imprint: Nova)

Table of Contents:
Preface

Chapter 1. Sources of Marine Oils
(Antony Bimbo)

Chapter 2. Fish requirements of lipids
(Jana Pickova, Department of Food Science, Swedish University of Agricultural Sciences (SLU), Sweden)

Chapter 3. Aquaculture and Food Security
(Margaret Crumlish, The Institute of Aquaculture, Stirling University, Scotland)

Chapter 4. Marine Oils and Diseases
(Ioannis Zabetakis, Laboratory of Food Chemistry Department of Chemistry, National and Kapodistrian, University of Athens, Greece)

Chapter 5. Marine Oils and Inflammation
(Constantina Nasopoulou and Ioannis Zabetakis, Department of Food Science and Nutrition, University of the Aegean, and Laboratory of Food Chemistry Department of Chemistry, National and Kapodistrian, University of Athens, Greece)

Chapter 6. Dietary Intervention Studies of Fish and FO/MO: Focus on Secondary Prevention of Cardiovascular Disease and Diabetes
(Smaragdi Antonopoulou, Professor in Biochemistry, Director of the Laboratory “Biology, Biochemistry and Physiology”, Tzortzis Nomikos, Elisabeth Fragopoulou and Paraskevi Detopoulou, Harokopio University, Athens, Greece)

Chapter 7. Pharmaceutical Applications of Fish Oils
(Alexis Garras, David Fraser, Derek Tobin, Runar Vige and Ida Marie Wold, PronovaBioPharma/BASF, Oslo, Norway)

Chapter 8. Is Fish Something More than Marine Oils?
(Ioannis Zabetakis, Laboratory of Food Chemistry Department of Chemistry, National and Kapodistrian, University of Athens, Greece)

Index

   Series:
      Food Science and Technology
   Binding: ebook
   Pub. Date: 2015
   Pages: 6x9 - (NBC-C)
   ISBN: 978-1-63463-767-1

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